Banana Cake with Chocolate Frosting
First is the sponge. Light, rich and very much banana flavoured it does not require buttermilk, which is usually traditional. Next is the frosting. It is oh so easy and oh so rich and light, and is very adaptable depending on your skill level and kitchen temperature. If you're used to decorating layer cakes you can omit the milk for a super smooth, super silky frosting which yes is a little harder to work with but will have an incredibly smooth finish. Or, just include the milk for a frosting that still tastes incredible but is much easier to smooth over your sponge, like I have. This super simple Banana Layer Cake with Rich Chocolate Frosting is the perfect celebration cake to make with past their best bananas - the decoration is also simple enough to achieve a stunning finish even if you're a layer cake beginner.
Banana Cake:
10 oz all-purpose flour, unbleached (285 g)
8 oz golden caster granulated sugar (225 g)
1½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. sea salt
4 ripe bananas
3 large eggs
1½ tsp. pure vanilla extract
5¾ oz unsalted butter, melted (165 g)
Chocolate Frosting:
7½ oz unsalted butter, at room temperature (220 g)
10 oz Monk Fruit Sweetener with Erythritol (Powdered), sifted (280 g)
2¼ cocoa powder, sifted (60 g)
3½ oz heavy cream, at room temperature (100 mL)
1 tsp. pure vanilla extract
5 Tbsp. whole milk, at room temperature (optional)
Garnish:
2 large handfuls dried banana chips
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease three, 15 cm loose bottomed cake tins with butter and line them each with a circle of baking parchment.
Combine the flour, sugar, baking powder, bicarb and salt in a large bowl and set aside.
In another bowl mash the bananas until smooth and beat in the eggs and the vanilla. Melt the butter and whisk it into the banana mixture.
Pour the banana mixture into the flour mix and stir with a wooden spoon until just combined, making sure to scrape all the flour off the bottom of the bowl.
Divide the mixture between the two tins; I like to use weighing scales to make sure I get even layers. Smooth the tops and lift then drop each tin onto the worktop a couple of times to knock out any air bubbles. Bake in the middle of the oven for 30 minutes until golden and a cake tester of shark skewer inserted into the middle of the cakes comes out clean.
Allow the cakes to cool in their tins until they're cool enough to turn out onto wire racks. Allow them to cool completely before decorating or wrapping in kitchen wrap for storing overnight.
To make the frosting in a stand mixer or in a large mixing bowl with an electric hand whisk combine the butter, icing sugar, cocoa and a splash of the cream until you have a very thick mixture. Add the rest of the cream, vanilla and the milk, if using, and beat until light, pale and smooth.
Stacking the sponges upside down, sandwich the layers with just over ¼ of the frosting. Smooth ½ of the remaining frosting in a thick layer over the top and the sides and transfer the cake to the fridge for half an hour to harden up.
Beat the frosting again to loosen it up and smooth most of the remaining frosting over the cake to create a smooth finish, setting aside about 3 Tbsp. for decoration.
Spoon the remaining frosting in a crescent moon shape around the edge of ⅓ of the cake. Use the banana chips to decorate, sticking them into the excess frosting.
Makes 8-10 servings.
Cook's Notes:
- Omit the milk if you are an experienced baker used to creating a smooth surface on layer cakes for a smoother, silkier finish.
- It is important for all the dairy in the frosting to be at room temperature or else the mixture is at risk of splitting.